Flaxseed Wheat Corn Bread

Category: Yeast bread

Ingredients
For dough: hot water	250 g
wheat flour 1 grade	250 g
dry yeast	1 g
Dough: dough +
warm water	50 g
salt	10 g
white malt	1 tbsp. l. (8 g)
corn flour	100 g
flax-seed	2 tbsp. l + a little for sprinkling

Cooking method

1. In a bowl for kneading the dough, pour water heated to 40-43 * C (your finger is hot, but you can endure it). Sift flour there and on top - yeast. Stir yeast with flour and then with water.
Leave the dough for 5-6 hours at room temperature or overnight in the refrigerator.
2. Dilute the finished dough with warm water (36-37 * C - body temperature, water is not felt). Add the rest of the ingredients and mix. Leave on for 15-20 minutes, cover with a towel. Then knead with a spiral mixer until smooth and almost non-sticky kolobok - 4-5 minutes. The dough is soft, light.
Leave it to ferment at room temperature *. Crumple when doubled in volume.
After the second kneading, place on a board dusted with flour and form a loaf. Lay in a greased form (L-10 or L-7) and allow to distance until the first holes appear on the roof.
Moisten with water and sprinkle with flaxseeds (I have white flax).
Bake at high speed for 10 minutes at 235 * C, 20 minutes at 205 * C and another 5 at 180 * C.
Immediately you can not take it out, let it sweat a little. After taking it out of the mold, wrap it in a towel. Hot bread is a little sticky. Cooled taste is better. Stored well.

The dish is designed for

790 g - hot.

Time for preparing:

16-20 hours (depends on T * fermentation)

Note

I have been looking for recipes for cornbread similar to Croatian for a long time. I tried a lot and settled on variants of this: slightly changing the proportions, but without touching the technology in general. Supplements - according to mood and availability.